Mcdonald's, 335 East Market Street, Leesburg, VA 20175 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's
Address: 335 East Market Street, Leesburg, VA 20175
Type: Fast Food Restaurant
Phone: 703 777-5881
Total inspections: 12
Last inspection: 03/22/2016

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Inspection findings	Inspection date	Type
LEX 1470645. Caller indicated no hot water at men's toilet room handsink. 3/17-Spoke to Manager Jessica. Men's toilet room was 103F and kitchen handsink 113F. Minimum handsink requirements 110F. Will monitor. 3/22- Hot water at men's toilet room 106F, kitchen handsinks 112, 107F No violation noted during this evaluation.	03/22/2016	Complaint
Comments from on-call EHS" Sunday morning I was called by Loudoun County Fire and Rescue for a grease fire at the McDonald’s in Leesburg (Market Street). I arrived on-site at noon and met with the manager. The fire was in the location of the fryer and activated the fire suppression system under the fryer hood only (it was the liquid not powder). I was told that the suppressant did not extend beyond the fryer area; however everything had already been freshly cleaned prior to my arrival. The fryer had not been cleaned and still contained the contaminated grease when I was there, and it was being worked on/checked by maintenance. I told the manager that the restaurant could re-open but could not use the fryer until the contaminated grease had been drained and the unit cleaned, and filled with new oil. The fryer also must be in good working order and the hood system over the fryer is to be reset/operational. I informed the manager that I would contact the facility’s normal health inspector and that a re-inspection may be needed." Site visit 3/7/16 to verify fryers (x3) -oil discarded, cleaned and oil replaced. Fire suppression has been serviced and fire extinguishers recharged. No violation noted during this evaluation.	03/07/2016	Other
PIC arrived during inspection. Please identify Manager in charge while open. Critical: Time as a Public Health Control* (corrected on site) Observation: Hot prepared items for serive and cold items at prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a discard by time. Correction: Clearly label or otherwise mark the food with a serve by time. Set time for hot foods for service and label cold items at prep table. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Interior of ice machine noted in need of cleaning and sanitizing. Correction: Clean and sanitize these surfaces for food contact. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: 0 ppm sanitizer used at 3 basin sink. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CORRECTION INITIATED-SOMEONE GOING TO ANOTHER STORE TO PICK UP QUAT SANITIZER. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at either (2) of the hand washing lavatory in the kitchen. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	12/18/2015	Routine
LeX 850947 Caller indicated illness after eating sirloin burger ~2pm 6/5/15. Site visit-cannot confirm complaint. Sirloin burger cooked from frozen state (190sec in clam shell grill programmed as "angus burger") No violation noted during this evaluation.	06/09/2015	Complaint
Please monitor temperature at overhead drive thru cooler (opened frequently) Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. 0ppm in "clean" bucket. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	05/05/2015	Routine
Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands when changing gloves to switch from handling raw burgers to cooked food. Correction: Operator voluntarily washed their hands. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site) Observation: Standing water observed on floor in dry goods storage area next to mop sink. Correction: Floor must be maintained clean and dry.	10/06/2014	Routine
A complain for possible foodborne illness was received on 9/30/14. As per the complaint, a person reported with Campylobacter antigen detected in her stool on 9/27/14. As per the person, she and her daughter ate chicken nuggets at McDonalds in Leesburg off Market street on 9/20/14. She stated that they weren't usual shape, soft and gooey and pink in middle. Her daughter had diarrhea for 2 days and she had symptoms from 9/23/14. As per the person, she did not eat at any other restaurant during the potential exposure time frame. Said person had also visited Leesburg Animal Park with her daughter on 9/18/14 and her daughter visited farm in Bluemont twice between 9/14/14 - 9/20/14 (exposure time). During the inspection, all potentially hazardous food (chicken nuggets, fried chicken and hamburger) were registered at adequate temperature above 165 degrees F. Manager on duty was unaware of the complain. Manager provided the data that 2283 orders of chicken nuggets were sold in the month of September. No other complain was received. Also in the month of September no employee called out sick with illness. Complaint is addressed. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash hands when changing gloves to switch from handling raw potentially hazardous food to ready to eat cooked food. Correction: Operator voluntarily washed their hands. Manager instructed to review with food employees to clean their hands and exposed portions of their arms immediately, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.	10/06/2014	Complaint
A complain was received stating that employee was observed digging in trash, handling money and food with same gloves. During inspection proper changing of gloves and handling of food were observed. Complain was not found. Person in charge was educated about proper handling of food and washing hands and changing gloves between tasks. Complain addressed. No violation noted during this evaluation.	06/03/2014	Complaint
Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses in that ice scoop observed buried in ice in ice bin. Correction: Operator voluntarily placed it in scoop holder so that the handle was out of the ice. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station at the front food prep area is being used for purposes other than washing hands in that dirty wet wiping clothes observed in said handwashing sink. Correction: The handwash facility identified above is to be used for washing hands only	06/03/2014	Routine
Complain was received stating customer observed a fire in fryer at roughly 11:41 am on Jan 1, manager put out with extinguisher then didn't clean or filter or throw out food, just kept serving the food and didn't see anyone clean or filter the fry oil after it happened. Fries were served to the customers less than a minute later. Manager on duty during inspection was aware of the incident and confirmed that smoke was coming out of the fryer in the middle. As per the manager, they used the fire extinguisher at the central fryer only and discarded the oil in said fryer. During the inspection it was observed that the spray of the fryer fire extinguisher was strong enough that it can easily contaminate other attached fryers on both sides. Complain was found and addressed. Critical: Toxics - Conditions of Use* (corrected on site) Observation: Toxic substances must be properly used. The equipments must be cleaned and sanitized after use of toxic substances. Contaminated frying oil by toxic residue after spraying fire extinguisher on said oil must be discarded and equipments must be cleaned and santized Correction: Operator discarded oil from all fryers and cleaned and sanitized said fryers.	01/03/2014	Complaint
Health Department permit not posted for public to view. Operator instructed to post the current permit for public to view. Facility in excellent condition. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Canadian Bacon cold holding at improper temperatures at 49 degrees F in walk in refrigerator for more than 2 hours Correction: Operator voluntarily discarded the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	10/01/2013	Routine
Overall clean well organized facility. Maintain the corrected item as corrected. Provided extra employee health handouts to PIC - please continue to train all food service workers on this topic. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Employee beverage stored in close proximity to and above clean equipment. Correction: Instruct employees to only store personal beverages where they can not contaminate customer food or clean equipment.	12/11/2012	Risk Factor

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